Ditch the orange box and powdered cheese - try a grown-up spin on an old kid-favorite.
1 3/4 C. dry elbow macaroni 1/3 C. onion 1 Tbs. butter 1 tsp. dry mustard 1 tsp. salt 1/8 tsp. pepper 1/8 tsp. red pepper 3 C. shredded cheddar cheese 1 C. shredded mozzarella cheese 4 Tbs. melted butter 1/2 C. sour cream 1/4 C. Half & Half 3 eggs 3 Tbs. white wine
Cook elbows according to package directions. Sauté onion in 1 Tbs. butter. Add mustard, salt, peppers. Set aside. Combine cheeses (save 1 C. cheddar for top), melted butter, sour cream, Half & Half and eggs in large bowl. Mix in elbows, onion, spice mixture and wine. Pour into greased casserole dish. Sprinkle with reserved 1 C. cheddar. Bake at 350 degrees for 35 minutes.